Peach Pound Cake
"The B.T.C. Old-Fashioned Grocery Cookbook" by Alexe Van Beuren, with recipes by Dixie Grimes
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup Crisco shortening
3 cups sugar
6 eggs
1 (3-oz.) box peach-flavored instant gelatin
1 tsp. vanilla extract
31/2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
4 medium peaches, peeled, pitted and chopped (2 cups)
Preheat the oven to 350 F. Spray a Bundt pan (or four 4-by-7-inch loaf pans) with nonstick cooking spray.
In the bowl of a stand mixer, cream the butter, shortening and sugar. Add the eggs one at a time, and then add the gelatin and vanilla.
In a separate bowl, sift together the flour, baking powder and salt. Alternately add the flour mixture and the buttermilk to the butter mixture and stir well. Stir in the peaches and pour the batter into the prepared pan.
Bake until a wooden toothpick inserted into the center of the cake comes out clean, 1 hour. Transfer to a wire rack and let cool completely before inverting onto a serving plate.
from the June 2014 issue of Today in Mississippi
Mississippi Cooks: Featured Cookbook
